Oh, yum! HOMEMADE Stouffer’s lasagna! Bwahahahaha! Is it just a co-inky-dink that today I made a HUGE homemade-for-real lasagna? Gotta show DH this comic in the morning (he’s already snoring away blissfully, so it’ll have to wait a few hours!).
Like purple sky I make my lasagna from scratch, Its wheat free so thank goodness I can’t eat Stoiuffers. However to these people Stouffers is as close to homemade they ever get. so the answer makes perfect sense. How do you make Hostess HoHo’s? Open the package and put them on a plate of course!
Purple and 2Old… yes, I’d like to know too, please. I have no problem with gluten but a relative does.
Zucchini, to me, wouldn’t have enough body to maintain the layers… or be substantial enough to substitute for a starch. It would almost disappear.
But I’ve made a very lasagna-like dish with a layer of thin slices of potato, and one of eggplant, that was quite good.
It wasn’t planned as a gluten free substitute but it could be one.I’d been planning to make moussaka for some friends, but couldn’t get lamb… and …well….you know… things get adapted.
Coincidentally, they recently asked me whether I’d make it again.
Purple ,2old, and Susan, It’s 7 am and with your delicious-sounding recipes, I believe I could definitely partake. Is Ohio too far to walk over a slice?
Many schools have dropped home-ec classes, and with the last generation of mothers working full time, a lot of people really do think something you cook in t oven is “home made”. However, I think Joy is old enough to have learned how to cook; she’s just too lazy.
The recipe for Toll House cookies has been on the back of the package of chocolate chips for as long as I can remember. Maybe Joy plans to ‘borrow’ a cup of chocolate chips from Barb instead of buying them.
I agree that eggplant makes the best gluten-free lasagna (which I did just as a healthier, lower calorie alternative). I found that the whole wheat noodles were too thick and did not like those (I mostly use Rotini WW pasta) and even there, I look for brands with smaller bore.
The BJ on the wall startled me as well until I remembered their initials (but Mikie’s initial comment gave me a giggle.
I made 8 of my WW pizzas yesterday (and ate one). I make the crust of WW flour with additional ground flax, and roll them out in flax with a little bulgar – add my sauce made with broccoli and some beet juice as well as the tomatoes and red wine, fresh mushrooms and 3 cheeses with the healthy Fiorucci pepperoni (hormone and nitrate free).
BTY I use Mazzetta’s Napa Valley Bistro Tomato Basil sauce. It already has wine in it, and I think the best sauce ever. Well worth looking for. Oh heck here is the recipe:Jar sauce1 onion diced(mushrooms optional)8 oz container riccottaegghandful chopped parsley“noodles” of choiceMeat of choice crumbled and cooked (fried) until no pink remainsshredded mozzeralla________________Saute onion until translucent add mushrooms if using, mix in sauce and simmer for a few minutes.cook noodles (I bake eggplant in 350 oven until tender)spoon some sauce on the bottom of a 9×12 baking dishMix egg and riccotta, add parsleylayer noodles, ricotta,sprinkle w/mozzeralla, few spoons of sauce. repeat, ending with sauce on top. Sprinkle parmesan if you want.Bake covered at 350 until bubbling, about 1 hour. Let stand for 10 minutes, covered, so it can be cut in squares without collapsing.
Laura Gildwarg over 9 years ago
Oh, yum! HOMEMADE Stouffer’s lasagna! Bwahahahaha! Is it just a co-inky-dink that today I made a HUGE homemade-for-real lasagna? Gotta show DH this comic in the morning (he’s already snoring away blissfully, so it’ll have to wait a few hours!).
Last Rose Of Summer Premium Member over 9 years ago
Like purple sky I make my lasagna from scratch, Its wheat free so thank goodness I can’t eat Stoiuffers. However to these people Stouffers is as close to homemade they ever get. so the answer makes perfect sense. How do you make Hostess HoHo’s? Open the package and put them on a plate of course!
mikie2 over 9 years ago
OK, here’s the big question. What’s that enormous “BJ” doing on the wall? And don’t EVEN tell me that it stand’s for Burl and Joy!
Say What Now‽ Premium Member over 9 years ago
A recipe for Toll House cookies might be too complicated for them.
SusanSunshine Premium Member over 9 years ago
Mikie… I think they’ve had those in the last couple of strips… Maybe Julie has given them a bit of updated(?) decor as she reworks the panels.
And OK, I won’t tell you they stand for Burl and Joy…. but are there any possible alternatives?
By Jove?Bad Juju? Big…. um… Jello?
And Ryan… are you kidding?A package of Oreos is a complicated recipe for them!
SusanSunshine Premium Member over 9 years ago
Purple and 2Old… yes, I’d like to know too, please. I have no problem with gluten but a relative does.
Zucchini, to me, wouldn’t have enough body to maintain the layers… or be substantial enough to substitute for a starch. It would almost disappear.
But I’ve made a very lasagna-like dish with a layer of thin slices of potato, and one of eggplant, that was quite good.
It wasn’t planned as a gluten free substitute but it could be one.I’d been planning to make moussaka for some friends, but couldn’t get lamb… and …well….you know… things get adapted.
Coincidentally, they recently asked me whether I’d make it again.
gimpysgirl over 9 years ago
Purple ,2old, and Susan, It’s 7 am and with your delicious-sounding recipes, I believe I could definitely partake. Is Ohio too far to walk over a slice?
Dani Rice over 9 years ago
Many schools have dropped home-ec classes, and with the last generation of mothers working full time, a lot of people really do think something you cook in t oven is “home made”. However, I think Joy is old enough to have learned how to cook; she’s just too lazy.
Retired Dude over 9 years ago
The recipe for Toll House cookies has been on the back of the package of chocolate chips for as long as I can remember. Maybe Joy plans to ‘borrow’ a cup of chocolate chips from Barb instead of buying them.
vldazzle over 9 years ago
I agree that eggplant makes the best gluten-free lasagna (which I did just as a healthier, lower calorie alternative). I found that the whole wheat noodles were too thick and did not like those (I mostly use Rotini WW pasta) and even there, I look for brands with smaller bore.
The BJ on the wall startled me as well until I remembered their initials (but Mikie’s initial comment gave me a giggle.
I made 8 of my WW pizzas yesterday (and ate one). I make the crust of WW flour with additional ground flax, and roll them out in flax with a little bulgar – add my sauce made with broccoli and some beet juice as well as the tomatoes and red wine, fresh mushrooms and 3 cheeses with the healthy Fiorucci pepperoni (hormone and nitrate free).
Last Rose Of Summer Premium Member over 9 years ago
BTY I use Mazzetta’s Napa Valley Bistro Tomato Basil sauce. It already has wine in it, and I think the best sauce ever. Well worth looking for. Oh heck here is the recipe:Jar sauce1 onion diced(mushrooms optional)8 oz container riccottaegghandful chopped parsley“noodles” of choiceMeat of choice crumbled and cooked (fried) until no pink remainsshredded mozzeralla________________Saute onion until translucent add mushrooms if using, mix in sauce and simmer for a few minutes.cook noodles (I bake eggplant in 350 oven until tender)spoon some sauce on the bottom of a 9×12 baking dishMix egg and riccotta, add parsleylayer noodles, ricotta,sprinkle w/mozzeralla, few spoons of sauce. repeat, ending with sauce on top. Sprinkle parmesan if you want.Bake covered at 350 until bubbling, about 1 hour. Let stand for 10 minutes, covered, so it can be cut in squares without collapsing.